Bangkok Crab Cakes with Spicy Dip

18 mins
Serves 12
https://www.flavourandsavour.com/bangkok-crab-cakes-with-spicy-dip/#recipe

Directions

  1. 1In a medium bowl, gently break apart the crab meat.
  2. 2In a medium bowl, gently break apart the crab meat.
  3. 3In a medium bowl, gently break apart the crab meat.
  4. 4Whisk two egg whites and add to the bowl along with minced garlic, ginger, fish sauce, chili peppers, cilantro, cornstarch and ¼ cup Panko crumbs.
  5. 5Whisk two egg whites and add to the bowl along with minced garlic, ginger, fish sauce, chili peppers, cilantro, cornstarch and ¼ cup Panko crumbs.
  6. 6Whisk two egg whites and add to the bowl along with minced garlic, ginger, fish sauce, chili peppers, cilantro, cornstarch and ¼ cup Panko crumbs.
  7. 7Gently combine without over mixing.
  8. 8Gently combine without over mixing.
  9. 9Gently combine without over mixing.
  10. 10Form into 1-inch patties about ¾ inch thick.
  11. 11Form into 1-inch patties about ¾ inch thick.
  12. 12Form into 1-inch patties about ¾ inch thick.
  13. 13Coat with Panko crumbs and place on a baking sheet.
  14. 14Coat with Panko crumbs and place on a baking sheet.
  15. 15Coat with Panko crumbs and place on a baking sheet.
  16. 16Refrigerate while you prepare the dipping sauce.
  17. 17Refrigerate while you prepare the dipping sauce.
  18. 18Refrigerate while you prepare the dipping sauce.
  19. 19In a small saucepan, whisk all sauce ingredients together.
  20. 20In a small saucepan, whisk all sauce ingredients together.
  21. 21In a small saucepan, whisk all sauce ingredients together.
  22. 22Heat over medium heat until it boils and thickens.
  23. 23Heat over medium heat until it boils and thickens.
  24. 24Heat over medium heat until it boils and thickens.
  25. 25Set aside the dipping sauce.
  26. 26Set aside the dipping sauce.
  27. 27Set aside the dipping sauce.
  28. 28Heat a skillet over medium-high heat.
  29. 29Heat a skillet over medium-high heat.
  30. 30Heat a skillet over medium-high heat.
  31. 31Add oil and heat until it ripples.
  32. 32Add oil and heat until it ripples.
  33. 33Add oil and heat until it ripples.
  34. 34Carefully add the crab cakes.
  35. 35Carefully add the crab cakes.
  36. 36Carefully add the crab cakes.
  37. 37Fry on one side for 4 - 5 minutes or until lightly browned.
  38. 38Fry on one side for 4 - 5 minutes or until lightly browned.
  39. 39Fry on one side for 4 - 5 minutes or until lightly browned.
  40. 40Turn and fry on the other side for 3 - 4 minutes.
  41. 41Turn and fry on the other side for 3 - 4 minutes.
  42. 42Turn and fry on the other side for 3 - 4 minutes.
  43. 43The internal temperature should register 145°F when measured with an instant-read thermometer.
  44. 44The internal temperature should register 145°F when measured with an instant-read thermometer.
  45. 45The internal temperature should register 145°F when measured with an instant-read thermometer.
  46. 46Serve immediately with Spicy Dipping Sauce.
  47. 47Serve immediately with Spicy Dipping Sauce.
  48. 48Serve immediately with Spicy Dipping Sauce.

Ingredients

  • 1 cup cooked crab meat, fresh or canned
  • 1 cup cooked crab meat, fresh or canned
  • 1 cup cooked crab meat, fresh or canned
  • 2 large egg whites
  • 2 large egg whites
  • 2 large egg whites
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger finely grated
  • 1 tablespoon fresh ginger finely grated
  • 1 tablespoon fresh ginger finely grated
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon canned green chiles, finely chopped
  • 1 tablespoon canned green chiles, finely chopped
  • 1 tablespoon canned green chiles, finely chopped
  • 0.25 cup cilantro leaves, finely chopped
  • 0.25 cup cilantro leaves, finely chopped
  • 0.25 cup cilantro leaves, finely chopped
  • 1 tablespoon cornstarch, heaped
  • 1 tablespoon cornstarch, heaped
  • 1 tablespoon cornstarch, heaped
  • 0.25 cup Panko crumbs, gluten-free, plus 1 cup for coating the cakes
  • 0.25 cup Panko crumbs, gluten-free, plus 1 cup for coating the cakes
  • 0.25 cup Panko crumbs, gluten-free, plus 1 cup for coating the cakes
  • 1 teaspoon coconut palm sugar, or brown sugar
  • 1 teaspoon coconut palm sugar, or brown sugar
  • 1 teaspoon coconut palm sugar, or brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon tamari soy sauce, gluten-free if necessary, or coconut aminos for paleo diet
  • 1 tablespoon tamari soy sauce, gluten-free if necessary, or coconut aminos for paleo diet
  • 1 tablespoon tamari soy sauce, gluten-free if necessary, or coconut aminos for paleo diet
  • 1 teaspoon heaped cornstarch, mixed with 1 tablespoon water
  • 1 teaspoon heaped cornstarch, mixed with 1 tablespoon water
  • 1 teaspoon heaped cornstarch, mixed with 1 tablespoon water
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 2 tablespoons lime juice, freshly squeezed
  • 2 tablespoons lime juice, freshly squeezed
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon dried Thai red chile, very finely minced (about 1 dried chili)*see note
  • 1 teaspoon dried Thai red chile, very finely minced (about 1 dried chili)*see note
  • 1 teaspoon dried Thai red chile, very finely minced (about 1 dried chili)*see note
  • 1 tablespoon cilantro leaves, finely chopped
  • 1 tablespoon cilantro leaves, finely chopped
  • 1 tablespoon cilantro leaves, finely chopped

Equipment

medium bowlbaking sheetsmall saucepanskillet

Tips

  • Using Panko crumbs produces the crispest coating for these crab cakes.
  • Thai red chilis are very spicy; start with half the amount and add more if you like the sauce very spicy.
  • Fresh crab is always best for crab cakes.
  • Leave crab meat lumpy instead of flaking it.
  • Fold ingredients together gently to avoid a pasty texture.
  • Using egg whites as a binder works well.
  • Chill the crab cakes in the refrigerator before frying to prevent them from falling apart.
  • Fry the crab cakes quickly in hot oil for a crisp exterior and drain excess oil immediately on a paper towel.